re: So, I think I need a new crawfish burner...what do you recommend?

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Never comes back to a full boil...that'll lead to overcooking, IMHO.

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perhaps, but the rolling boil will kill most bacteria, if that is of concern.

This is the best burner out there, let me know if you need help finding one.

Natural gas?

Get something with a burner like this.



It put out lots of BTU's and it doesn't have to roar like the single jet burners to do it. You can still talk while standing next to it.

You run it at much lower pressure than those old single jet burners, it boils in no time, and you don't use that much more propane either.

(Yellowfin in first with this suggestion, and I strongly second his recommendation.)

Chicken after you drop your crawfish in, let it come back to a boil or once you see steam coming out of your pot. You will not over cook them. Early in the season, 3-5 min, later on 5-7.

Correct method, but I never go past the three minutes, for better or worse.

Ryan, the problem is the time it takes to come back to boil is too long. No one ever tracks that time.

I use commercial equipment so it's a little different but I would think 20-25 minutes would be a good number to shoot for.

you can also upgrade to something like this:

Chicken, have you're burner on high the second after you begin to put water into the pot. Plus, having the lid on, even over the hose, will cut the initial heating time. Bringing a pot back to temp after cooking a batch shouldn't take long at all.

where would one come by one of these burners?

also, any recommendations for pots? looking to get my first setup